Spinach, Strawberry & Fennel Salad

Spinach, Strawberry & Fennel Salad

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A delightful spinach salad with strawberries, fennel, avocado, snap peas and almonds tossed in a simple homemade poppy seed dressing.


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For the dressing:

  • 1/2 cup plain yogurt (not Greek)
  • 2 tablespoons mayonnaise
  • 2 1/2 tablespoons honey or granulated sugar
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons fresh lemon zest and juice
  • 1 tablespoon poppy seeds
  • 1/4 teaspoon kosher or sea salt

For the salad:

  • 6 cups fresh spinach
  • 2 cups fresh strawberries, hulled and sliced
  • 2 medium avocados, sliced
  • 1 small fennel bulb, thinly sliced
  • 1/2 cup sugar snap peas, thinly sliced
  • 1/4 cup sliced almonds


  1. In a medium bowl, whisk together yogurt, mayonnaise, honey or sugar, apple cider vinegar, lemon zest and juice, poppy seeds and salt. Taste and adjust seasoning, if necessary.
  2. Arrange spinach on 4 plates. Evenly distribute strawberries, avocado, fennel, snap peas and almonds. Drizzle with dressing just before serving. 


Cooking Tip: Save the fennel fronds (the dill-like tops of the fennel stalk), chop them and whisk them in the dressing or place on top of the salad, if desired.